The amphiphilic nature and ability to stabilize the oil-water interface to create stable
emulsions are one of the most important properties of plant proteins. The food emulsification …

Plant-based protein products, represented by “plant meat”, are gaining more and more
popularity as an alternative to animal proteins. In the present review, we aimed to update the …

Three-dimensional (3D) printing is a rapidly developing additive manufacturing technique
consisting of the deposition of materials layer-by-layer to produce physical 3D structures …

Protein is an essential macronutrient. The nutritional needs of dietary proteins are met by
digestion and absorption in the small intestine. Indigestible proteins are further metabolized …

Recently, plant-based food has become important in the global food market. The increasing
demand for plant-based food is a consequence of the increase in both environmental …

Population growth and the increased enthusiasm for vegan, vegetarian, and flexitarian diets
have driven the global demand for plant-based meat alternatives. In particular, the demand …

Guinea fowl (Numida meleagris), although native to Africa and despite its many potentials,
does not represent the dominant species on the continent because of its seasonal …

The research aimed to evaluate the effect of ultrasonication and succinylation on the
functional, iron binding, physiochemical, and cellular mineral uptake efficacy of chickpea …

Significant attention is focused on mushrooms and mushroom protein hydrolysates owing to
their sustainability and nutritional profile with different uses in diverse industries. This review …

Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates,
polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas …